Ingredients:

  • 1 pound (454g) pasta (penne, rigatoni, or your favorite shape)
  • 1 tablespoon (15ml) olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 8 ounces (227g) Philadelphia cream cheese, softened
  • 1 cup (240ml) heavy cream
  • 1/2 cup (57g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (60ml) pasta water, reserved
  • 1/4 cup (15g) chopped fresh basil
  • 1/4 cup (15g) chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining. Drain pasta and set aside.
  2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté until fragrant, about 1 minute. Be careful not to burn the garlic!
  3. Reduce heat to low. Add softened Philadelphia cream cheese and heavy cream to the skillet. Stir until the cream cheese is completely melted and the sauce is smooth and creamy.
  4. Stir in grated Parmesan cheese until melted and incorporated into the sauce.
  5. Add the cooked pasta to the skillet with the cream cheese sauce. Toss to coat evenly. If the sauce is too thick, add a tablespoon or two of the reserved pasta water at a time until it reaches your desired consistency.
  6. Stir in fresh basil and parsley. Season with salt and freshly ground black pepper to taste.
  7. Serve immediately, garnished with extra Parmesan cheese.